Mediterranean Eggplant Pasta Bake with Tomato & Zucchini
Layers of tender eggplant, zucchini, and pasta are baked in a savory Mediterranean tomato sauce, topped with melted mozzarella and a touch of feta. It’s a satisfying vegetarian-friendly casserole that’s both comforting and nutritious.
⏱️ Time
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Ingredients
Vegetables & Pasta
1 medium eggplant, cut into ½-inch cubes
1 medium zucchini, sliced into half-moon
2 tbsp olive oil
Salt & black pepper, to taste
10 oz (280 g) whole-grain or regular pasta (penne or rigatoni work best)
Tomato Sauce
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
½ cup vegetable broth (or water)
1 tsp dried oregano
1 tsp dried basil (or 2 tbsp fresh)
½ tsp smoked paprika
Pinch of chili flakes (optional)
Salt & black pepper, to taste
Cheese Topping
1 cup shredded mozzarella
½ cup crumbled feta cheese
¼ cup grated Parmesan
Fresh basil or parsley, chopped (for garnish)
Instructions
1. Roast the Vegetables
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and zucchini with 2 tbsp olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes until tender and lightly golden.
2. Cook the Pasta
Cook pasta in salted boiling water until al dented (about 2 minutes less than package instructions). Drain and set aside.
3. Make the Tomato Sauce
1. Heat 2 tbsp olive oil in a skillet over medium heat.
2. Sauté onion for 4 minutes, then add garlic and cook 1 minute.
3. Stir in crushed tomatoes, tomato paste, broth, oregano, basil, smoked paprika, chili flakes, salt, and pepper.
4. Simmer for 10 minutes, stirring occasionally.
4. Assemble the Pasta Bake
1. Reduce oven temperature to 375°F (190°C).
2. In a large baking dish, mix pasta, roasted eggplant, zucchini, and tomato sauce.
3. Sprinkle mozzarella and Parmesan evenly on top.
4. Bake for 20 minutes until cheese is melted and bubbly.
5. Sprinkle crumbled feta and fresh basil before serving.
Notes & Tips
Protein Boost: Add cooked lentils or chickpeas to the tomato sauce.
Make Ahead: Assemble the dish up to step 4 and refrigerate; bake when ready.
Extra Flavor: Add Kalamata olives or sun-dried tomatoes before baking.
Gluten-Free Option: Use gluten-free pasta.
❓ Frequently asked questions FAQ
Q: Can I freeze this pasta bake?
Yes — bake fully, let cool, then freeze in portions for up to 2 months.
Q: Can I use ricotta instead of feta?
Absolutely — dollop ricotta between pasta layers for extra creaminess.
Q: Can I make it vegan?
Yes — use vegan mozzarella and skip feta/Parmesan, or substitute with a cashew cheese sauce.
Nutritional Information
Calories: ~420
Protein: 17 g
Carbohydrates: 52 g
Fat: 15 g
Fiber: 8 g
Sugar: 10 g